Diary of an Inconsistent Cook #18: Waffle Time

I have an old Belgian waffle maker that I am pretty sure I got as a Christmas gift when I first moved out, or it might be one of the things my mother never used and gave to me when I moved out because she doesn’t like stuff and clutter. Yeah, I fell far from that tree. I am always looking for new recipes to try and experiment with. I particularly like recipes that are hard to screw up. As far as waffles, I don’t want to bother with a two part system of separating the whites and whipping them. The recipe needs to hold up to just having the egg dumped in there without it tasting too egg-y. I have lately been using is The Best Waffle Recipe from food.com with some changes. I have to say that it has held up to some major abuse including substitutions like vegetable oil instead of butter, yogurt, yogurt whey, and orange juice. They don’t come out perfect, but so far there have been no leftovers no matter what dastardly thing I do to the recipe.

The trick to a good waffle is to not peek until that light goes out.

The great thing about a Belgian waffle maker is that it makes a gigantic waffle which holds all the butter, fruit, and syrupy goodness. The bad thing about only having one is that when you have four people it takes a while to make enough. Mine can take up to a cup of batter, but it’s a hungry house and even the three year old can eat one by himself.

Waffle Recipe

1 1/3 cups of flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 large egg (the original calls for two eggs separated)
1/4 – 1/2 cup of vegetable oil (the original calls for 1/2 cup of butter; apple sauce would also work)
1 3/4 cup of yogurt/milk/whey/orange juice (the original calls for milk only; I use what I have)

Deliciousness.

This was all that was left of the five I made and even then I had to shield it from sticky fingers. This one is mine! Everyone step away from the waffle!

Do you have a favorite waffle recipe? Do you separate the eggs or just go all in?